I just updated this recipe. I tried making it a couple of months ago using the exact measurements I posted and realized I was way off on the vanilla. There was very little flavor in it. So I’ve played around with it and have determined a much better amount. 🙂
Serves 6-8 people
Preparation Time: 5-8 minutes
Cooking Time: 5-8 minutes
Total Time: 10-16 minutes
8 egg yolks (use the whites for scrambled eggs OR Bake a Cake from scratch!)
4 tbsp corn starch
4 cups milk
4 tbsp sugar
1 1/2 – 2 tbsp vanilla (depending on how strong of flavor you’re looking for)
5 tsp grated lemon rind
In a medium sauce pan, combine the eggs and about half the milk (no need to be precise). In a separate bowl, add the cornstarch and the rest of the milk and whisk until thoroughly mixed. Add the cornstarch mixture to the saucepan. Add the sugar and vanilla then bring to a boil. Add the lemon rind. While stirring constantly, simmer the pudding until it thickens. It won’t thicken past a certain point which is how I know it is done.
Either serve hot or cool in a fridge. Stays good in fridge for around a week.
I found a picture of a dish similar to the one above in an Herb and Spice Companion book. It looked REALLY good! Especially because I LOVE potatoes with paprika. There was no recipe attached so with the help of Xan, I threw something together. It goes something like this:
4 cut up potatoes
1 diced green pepper
1/2 diced onion
1 tbsp butter or olive oil
1-2 tsp paprika
Salt/pepper to taste
Boil the potatoes until they are almost soft all the way through. In a separate frying pan, melt the butter or heat the olive oil depending on which you choose to use. Saute the green peppers and onion for about 5-7 minutes. Drain the potatoes and add those to the mix. Sprinkle on the paprika, salt and pepper. Cook until the potatoes are to the softness you want. Don’t go too soft or they start mashing up while stirring the pan. Extra seasoning to taste. Serve hot and enjoy!
While Xan liked the Coconut Lentil Soup, he still prefers the Spanish Lentil Soup. Luckily for me, I love them both!
Serves 4 people
Preparation Time: 15 minutes
Cooking Time: 1 Hour
Total Time: 1 Hour and 15 minutes
1 cup lentils soaked overnight
1 onion chopped
2 green peppers chopped
2 dried bay leaves
salt and pepper
1/2 – 1 cup sliced Spanish Chorizo (blood sausage)
In a large pot, combine the lentils, green peppers, bay leaves, a couple glubs of olive oil, and half of the chopped onions. Fill the pot with enough water to cover all the ingredients plus an extra inch or two. Bring to a boil and simmer for 40 min.
In a frying pan, fry the sliced chorizo and the rest of the onions in olive oil for about 5 minutes. Add it to the simmering pot and continue cooking for another 20 minutes.
Serve over rice or with fresh artisan bread.